The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.

The Effect of Sweet Lupine Seed Hulls on the Probiotic Viability of Strained Yogurt

Recent advances in gut microbial flora research have shown the health benefits of probiotic bacterial strains on the small and large intestines. These strains, particularly Bifidobacterium, offer health advantages, including obesity, atopic diseases, inflammatory bowel diseases, and intestinal cancers in the human body. However, food components, additives, and processing-related factors can have an impact on probiotic survival. As a result, adding appropriate supplements to increase the viability of probiotics may be necessary for some food products. This study investigated the influence of sweet lupine (Lupineus albus L.) seed hulls (SLSH) on the probiotic viability of strained yogurt. Traditional strained yogurt prepared using Bifidobacterium bifidum and the two starter culture strains Streptococcus thermophiles, and Lactobacillus bulgaricus. The strained yogurt was supplemented with different concentrations of SLSH (1, 2, and 3%). Over 7 to 14 days of cold storage, the total bacterial cells were enumerated. The result showed B. bifidum strains increasing more than double with a slight decrease in the starter culture strains. The overall acceptance of strained yogurt supplemented with 1% SLSH was convenient, compared to 2% and 3% of SLSH. KEYWORDS Probiotics, viability, lupine, B. bifidum, strained yogurt

Growth Performance, Gut Environment and Physiology of the Gastrointestinal Tract in Weaned Piglets Fed a Diet Supplemented with Raw and Fermented Narrow-Leafed Lupine Seeds

The aim of this study was to: (1) provide controlled fermentation of narrow-leafed lupine seeds; (2) monitor seed composition, and (3) determine the influence of fermentation on the performance, gut environment and physiology, and selected blood metabolic parameters, in young pigs. Firstly, the effect of 24 h lupine seed fermentation by bacteria and yeast on seed chemical composition was determined. It increased contents of crude protein, crude fiber and ash, but reduced nitrogen-free extractive levels. The amino acid profile of fermented lupine (FL) was similar to that of raw lupine (RL) seeds, whereas the contents of oligosaccharides and P-phytate decreased significantly, in contrast to alkaloids. In fermented feed, pH dropped from 5.5 to 3.9. In the 28-day experiment, 24 male pigs were divided into three groups. The control group was fed a soybean meal diet (SBM), whereas in the experimental diets, 50% of SBM protein was replaced by RL or FL. Afterwards, eight pigs from each group were euthanized and their digesta and blood samples were collected. The FL use did not affect pigs’ performance, nor their metabolic, microbial and most gastrointestinal tract parameters, but influenced crypt depth. Fermentation affected concentrations of short chain fatty acids and p-cresole in the proximal colon segment. In the small intestine, the levels of acetate and butyrate decreased, and, in the caecum, the propionate level decreased. Fermentation significantly lowered the pH of the middle colon digesta and ammonia contents compared to RL. A part of SBM may be successfully replaced by RL and FL in young pigs’ diets.

Evaluation of technological properties of lupine flour (Lupinus albus and Lupinus angustifolius)

The lupine has great potential for human nutritional supplementation, in addition to having lower concentrations of alkaloids than soybeans. It is easy to grow, low-cost and is being studied as a way to improve the nutritional value of some food products. To carry out all analyzes were used seeds of Lupinus angustifolius and Lupinus albus, provided by the Agronomic Institute of Paraná - IAPAR. It was determined, as of the lupine seed flour: the composition, solubility, emulsifying capacity, foaming capacity and foam stability. The white lupine had significantly higher percentage of lipids (10.57%) compared to the values of blue (4.20%). Still, the white lupine had a higher percentage of protein (35.45%), although its value is very close to that found in blue (32.48%). Was observed a value of 48.85% carbohydrates for white lupine and 58.90% for blue. As the ash, there was a similar value in both strains (3.9% for white lupine and 3.96% for blue). For moisture, had up 2.81% for white lupine and 1.27% for blue. Emulsifying capacity was higher in blue lupine (4.00 mL / g) than in white lupine (2.27 mL / g). As for the foaming capacity, there was greater capacity for blue lupine (5.54% growth, against 1.47% of white lupine). Finally, was observed higher foam stability in the white lupine. It is concluded that the lupine presents technological properties and chemical composition that makes it useful and their use justified by the food industry.

The Influence of Plant Material Enzymatic Hydrolysis and Extraction Conditions on the Polyphenolic Profiles and Antioxidant Activity of Extracts: A Green and Efficient Approach

The aim of this study was to develop a new comprehensive extraction protocol based on green technology for the enhanced release of polyphenolic compounds from plant cells. In this work, extracts from yerba mate and yellow lupine seed were obtained by using three different extraction techniques: maceration, supercritical fluid extraction with co-solvent (SFE) and enzyme assisted-supercritical fluid extraction with co-solvent (EA-SFE). Several experimental parameters such as time, type of solvent and co-solvent as well as CO2 flow rate were selected to obtain the highest extraction efficiency. The chemical profiles in the obtained extracts and their biological activity were evaluated. HPLC-MS/MS analysis indicated that the level of phenolic compounds in extracts from yerba mate obtained by EA-SFE was approximately five times higher than for maceration and 3.2 times higher than for SFE. In the case of extracts from yellow lupine seed an approximately 5.6-fold increase was observed in comparison with maceration and SFE with 96% MeOH, and 2.9 times for SFE with 96% EtOH. The developed protocol with a mix of enzymes commonly applied in the agricultural industry significantly raises the efficiency of liberation of secondary metabolites.

FINANCIAL EFFICIENCY OF BREEDING AND TRADE OF LUPINE SEEDS IN POLAND

This paper presents some partial results of a study on the financial consequences of lupine breeding in Poland, as well as market conditions for seed trade. Analysis also covers the impact of breeding fees on the financial performance of this business. The research procedure was based on a case study of two domestic plant-breeding companies. The study includs the analysis of funding sources used for lupine seed breeding and the potential financial outcomes of this activity. The plant-breeding companies, covered by this study, are owned by the State Treasury and are organized so that the breeding department is part of a larger agricultural undertaking engaged in multiple production activities. Therefore, accounting data of these undertakings was used in order to determine the economic performance of the breeding department. Also, direct interviews were conducted with breeding department employees and top-level managers. A simulation calculation was also performed under the assumption that the breeding department is an independent undertaking which settles its accounts with the holding on a commercial basis. Therefore, the breeding department was assumed to sell intellectual property consisting of seed fraction “E.” The plant-breeding company is also a sort of seed company which sells the marketable seed fraction K. In summary, lupine breeding is concluded to be a highly profitable business, provided that the plant-breeding departments fully settle their accounts internally and that the breeding fees from seed companies are fully collectable. The development and production potential identified in this study suggests these plants could be used to increase national self-sufficiency in vegetable protein.

The sources of nitrogen for yellow lupine and spring triticale in their intercropping

The aim of the study was to evaluate the amount of nitrogen taken up from air, mineral fertilizers and soil by yellow lupine (Lupinus luteus L.) and spring triticale (Triticosecale Wittm. ex A. Camus) in their intercropping cultivation. The factor examined in the experiment was percentage of yellow lupine seeds and spring triticale grain in sown mixtures: 100/0, 75/25, 50/50, 25/75 and 0/100, respectively. Yellow lupine yield was reduced by spring triticale when intercropped. In the yield of both plants the percentage share of spring triticale grain was larger and that of yellow lupine seed was smaller than in the sown mixture. Land equivalent ratio informs that yield advantage under intercropping of lupine and triticale was minor. The total protein yield was the highest in lupine cultivation when sown pure, and decreased with increasing share of triticale in their intercropping. The mean percentage nitrogen share from N₂ fixation, fertilizer and soil reserves in yellow lupine mass was: 65.2, 8.8 and 26.0%, respectively, while in the mass of spring triticale it was 10.1, 23.5 and 68.8%, respectively.